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MENU for a WEEK at the BEACH & GROCERY LIST


The Goal: Good food for 8 guests with plenty of extra food for entertaining the hoards we invite to join us.  All prepared in the easiest possible way!  Nothing is set in stone here; select what you like of mine & add your favorites.

 

 

Locate recipes in “Table of Contents” on left sidebar.

Dinners:
1. Old South Chicken Pie (see recipe for ingredients, make ahead, & freeze)
2. Lasagna Abruzzi (see recipe for ingredients, make ahead, & freeze)
3. Grilled Boston Butt (see recipe for ingredients, cook ahead, & refrigerate)
4. Cajun Shrimp Boil (see recipe, take ingredients & make there)
5. Hamburgers or Cubed Steaks with Trimmings

6. Georgia’s Best Baked Chicken (see recipe, take ingredients & make there)


Extras for kids & other picky eaters:
1. Hot Dogs & Buns
2. Hamburger Patties & Buns
3. Small Packages of Ground Beef,  Frozen (to use with sauce bottled below)
4. Couple of  Bottles Classico Italian Sausage Spaghetti Sauce or your choice of brand

Lunch Choices :
1. Spiral cut ham
2. Deli Sliced Turkey
3. Variety of Cheeses
4. Market Fresh Summer Tomatoes
5. Deli Sliced Corned Beef
6. Variety of Breads
7. Peanut Butter & Jelly

Breakfasts Choices:
1. English Muffins
2. Sausage
3. Bacon
4. Bagels, Cream Cheese & Lox
5. Sweet Rolls
6. Eggs  (Shrimp, Crabmeat Omelet?)
7. Cheese Grits &/or Oatmeal
8. Frozen Biscuits
9. Raisin Toast
10. Fresh Fruits
11. Variety of Fruit Juices
12. Variety of Yogurts
13. Bread for Toast
14. Butter, Jam & Jellies
15. Cheeses
16. Cold cereals


Appetizers & Snacks Choices:
1. Bottled or Refrigerated Salsa & Chips
2. Popcorn
3. Pecan Salmon Spread (see recipe, make & freeze of refrigerate)
4. Roasted Pecans, Almonds, & Peanuts, Pistachios, etc.
5. Black Bean Confetti Salsa with scoop-type chips (see recipe for ingredients & make there)
6. Peel-Your-Own Shrimp &  Arnaud Sauce (see recipe for ingredients, make, & refrigerate)
7. 8-oz. pkg. cream cheese served with Tiger Sauce (purchase bottled) on top & Wheat Thins crackers
8. Curly Pasta Crisps (see recipe for ingredients, make & keep in tight container)



Sides Choices:
1. Fresh Corn on the Cob
2. Tom’s Terrific Slaw (see recipe for ingredients)
3. Variety of lettuces in bags for salad w/ bottled salad dressings
4. Fresh  &/or frozen vegetables
5. Baked Potatoes with Sour Cream
6. Fresh Fruits for a Salad & Green Apples for “Bag” Salads
7. Rice

Desserts of your Choice.

GROCERY LIST TO BUY EARLY


Old  South CHICKEN PIE
1 whole chicken fryer, fresh or rotisserie cooked
1 lb. butter or margarine
Plain flour
Box of salt
Peppercorns to grind
2 cups chicken broth or stock (optional)
Milk
Eggs, 2 + 4+ 2
Pkg. Pillsbury refrigerated pie crusts (2)

LASAGNA ABRUZZI
3 lbs. ground chuck or better cut beef
2-3 large mild onions
Garlic pod
2 cans (28-oz.) Hunt’s petite diced tomatoes
1 can (28 to 30 oz.) Hunt’s tomato sauce
Crushed oregano
1 lb. no-boil lasagna noodles
3 lbs. small curd cottage cheese
18 oz. Mozzarella cheese, block or sliced
Parmesan cheese, 1 cup finely grated

Dr. Omelet’s Dry-Rubbed, Grilled BOSTON-BUTT PORK ROAST
Charcoal (optional)
8 lb. Boston –butt roast
Sea salt
Tony Chachere’s Original Seasoning
Garlic powder
Light brown sugar
Ground red pepper
Ground cumin
1 fresh lemon

Arnaud Sauce
1 jar creole-style prepared mustard
1 bottle tarragon vinegar
Celery
Green onions

Cajun Shrimp Boil
3-oz. box crab boil
Full box salt


Georgia’s Best Baked Chicken with Natural Gravy
1 or 2 whole, cut-up fryers
Plain flour
Paprika


Tangy Cocktail Sauce for Seafood
Bottle of catsup
Horseradish (not creamed)

Tabasco Sauce

Small bottle lemon juice concentrate


Hamburgers
Ground beef cut of choice for hamburgers one night
plus extra patties for extra guests, kids, etc.
MAKE patties & FREEZE individual patties for easy thawing
Mustard
Catsup
Mayonnaise
Pickles &/or relish
Hot Dogs
2-3 pkg. (about 1 lb. each) ground beef, to make quick spaghetti
2-3 bottle Classico Italian Sausage Spaghetti Sauce or brand of choice
Peanut butter
Jelly & Jam
Desserts of choice
Go to lists for breakfast, appetizers & sides (below) to select to buy.


DAY BEFORE DEPARTURE GROCERY LIST
Cajun Shrimp Boil
Sausage (optional)
10 small to medium red potatoes
10 small mild onions
Celery
2 Fresh lemons
1 can beer (optional)
10 fresh or frozen ears of corn
HAMBURGERS & HOT DOGS
Buns for hamburgers
Buns for hot dogs
Onions for hamburgers, hot dogs & extras
LUNCHES
Spiral cut ham
Variety of cheeses for sandwiches & snacks
Fresh tomatoes
Romaine lettuce
Deli sliced turkey, Corned Beef, Roast Beef, etc. (optional)
Variety of breads for sandwiches
Desserts of choice
Go to lists for breakfast, appetizers & sides (below) to select to buy.

Choose from breakfast items below & buy early, day before, or at beach:
English muffins
Breakfast sausage
Bacon
Bagels
Cream cheese, 2-3 pkg.
Lox (optional)
Sweet rolls
Eggs for breakfast & extras
Sharp Cheddar cheese
Grits &/or oatmeal
Frozen biscuits
Raisin bread
Fresh fruit
Variety of fresh or frozen  fruit juices
Variety of yogurts
Bread for toast
Cold cereals

Choose from appetizers &  snacks below & buy early, day before, or at beach:
Bottled or refrigerated salsa
Tortilla chips
Popcorn
Salmon spread (see recipe for ingredients)
Crackers of choice
Roasted pecans, almonds, peanuts, pistachios, etc.
Black Bean Confetti Salsa (see recipe for ingredients)
Scoop-type (tortilla chips)
Tiger Sauce over cream cheese
Wheat Thins crackers
Beverages

Choose from sides below & buy early, day before, or at beach:
Fresh corn on the cob
Tom’s Terrific Slaw (see recipe for ingredients)
Lettuces in bags for salads
Salad Dressing
Fresh or frozen vegetables of choice
Rice
Baked potatoes with trimmings
Fresh fruit for salad

BUY AT BEACH GROCERY LIST
4 lb. medium to large fresh shrimp; heads-off, shells on
Crawfish & Blue Crabs (Optional)

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THE MAGNOLIA COLLECTION COOKBOOK

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weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

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presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.